Sell Casein micelles

Description

Product Name:Casein micelles Product Description:Casein is the predominant phosphoprotein that accounts for nearly *0% of proteins in cow milk and cheese. Milk-clotting proteases act on the soluble portion of the caseins, K-Casein, thus originating an unstable micellar state that results in clot formation. When coagulated with chymosin, casein is sometimes called paracasein. Chymosin (EC 3.4.*3.4) is an aspartic protease that specifically hydrolyzes the peptide bond in Phe***-Met**6 of κ-casein and is considered to be the most efficient protease for the cheese-making industry (Rao et al., ***8). British terminology, on the other hand, uses the term caseinogen for the uncoagulated protein and casein for the coagulated protein. As it exists in milk, it is a salt of calcium. Casein is not coagulated by heat. It is precipitated by acids and by rennet enzymes, a proteolytic enzyme typically obtained from the stomachs of calves. The enzyme trypsin can hydrolyze off a phosphate-containing ***** is used to form a type of organic adhesive.